Yield: 3 servings
Measure | Ingredient |
---|---|
3½ pounds | Chicken |
\N \N | MARINADE |
¼ cup | White wine |
1 cup | Vinegar |
¼ cup | Soy sauce |
½ teaspoon | Pepper |
1½ tablespoon | Ginger -- Julienned |
½ tablespoon | Coriander root -- chopped |
1½ tablespoon | Flour |
1 tablespoon | Vegetable oil |
1½ tablespoon | Sesame oil |
\N \N | GARNISH |
2 \N | Green onions; -- chopped |
1 tablespoon | Coriander leaves -- chopped |
Wash and dry chicken. Mix the marinade in a large bowl. Add the chicken, turn to coat. Marinate for 5-6 hours. Turn chicken occasionally. Heat oven to 350 F. Remove the chicken from the maranade and reserve. Dredge the chicken in flour and sprinkle with oil. Roast the chicken for 1¼ hours. Meanwhile disolve the cornstarch in the marinade and bring to a boil. Reduce heat and simmer for 5 minutes stirring constantly. Add the sesame oil. Place the chickens on the platter and pour the hot sauce over them. Garnish with green onion and coriander. Recipe By :